Description
I'm a big sucker for peanut butter. As an American, the glorious nut nectar is normally only used for sweet things, which I think is a missed opportunity. The sauce here takes some great Asian inspiration, and tastes fantastic on vegetables, chicken, and a side of brown rice. I used powdered peanut butter here, as it's easier to mix into the sauce, and it also boosts the protein content. Feel free to swap the olive oil and cook in Homemade Natural Nut Butter instead for even more flavor.
Time
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
Cost
Total Cost:
Cost per Serving:
$1.99
Ingredients
Serving(s)
Meat
- 2 lb Boneless skinless chicken breast
- 1 tbsp Extra virgin olive oil
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Black pepper, ground
- 1/2 tsp Salt
- 1/4 tsp Ginger, ground
Veggies
- 1 lb Carrots
- 2 medium Onion
- 1 tbsp Extra virgin olive oil
- 14oz bag Coleslaw mix
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/2 tsp Black pepper, ground
- 1/2 tsp Salt
- 1/4 tsp Ginger, ground
Sauce
- 1/2 cup Powdered peanut butter
- 1/4 cup Apple cider vinegar
- 1/4 cup Water
- 2 tbsp Gochujang
- 1 tsp Cornstarch
- 1/4 tsp Ginger, ground
- 1 tsp Sesame oil
Instructions
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- Wash and cut the vegetables. Add the onions and carrots to a large pot or pan with oil. Cook over medium heat (covered) with salt until soft
- When the carrots are about half done, add in the coleslaw mix and the rest of the spices for the vegetables (oil, paprika, garlic powder, onion powder, salt, black pepper, and ginger). Mix, cover, and cook to reduce it down
- Meanwhile, as the vegetables cook, get started on the chicken. Preheat your oven to 400F, and line a large cookie sheet with parchment paper
- Thinly slice your chicken breast, and add to a large bowl. Mix in the oil and spices (paprika, garlic powder, onion powder, black pepper, salt, and ginger), and transfer to your sheet. Roast for about 12 minutes, or until the chicken just reaches 165F. Let the chicken rest for a few minutes before slicing
- As the chicken rests and the vegetables cook, prepare your sauce in a large glass - powdered peanut butter, soy sauce, ACV, water, gochujang, cornstarch, ginger, and sesame oil
- Cut the chicken into cubes, and add to the pan. Pour the sauce over it, and mix to fully combine. The cornstarch should thicken the sauce when heated. Optionally, garnish with peanuts, and serve over some brown rice
Nutrition Facts
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Total Fat: 11.0g (14 %)
Saturated Fat: 1.8g (9 %)
Polyunsaturated Fat: 1.9g
Monounsaturated Fat: 5.5g
Cholesterol: 110mg (37 %)
Sodium: 1014mg (44 %)
Total Carbohydrate: 23.2g (8 %)
Fiber: 6.2g (22 %)
Net Carbs: 17.0g
Total Sugar: 10.4g
Added Sugar: 1.7g (3 %)
Protein: 41.4g (83 %)
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Vitamin B12: 0.32mcg (13 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 99mg (8 %)
Iron: 1.79mg (10 %)
Magnesium: 68mg (16 %)
Potassium: 973mg (21 %)
Sources of Inspiration
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